Eric Arellano is a seasoned chef with extensive experience in high-end gastronomy and culinary artistry.
Eric Arellano joined Montage Los Cabos in 2018 as Sous Chef of the fine dining restaurant Mezcal at the hotel. He played a pivotal role in the successful launch of Mezcal at Montage Los Cabos, as he oversaw all aspects of kitchen operations, ensuring the restaurant's standards of excellence were met consistently.
As the current Chef de Cuisine at Marea, he oversees the kitchen and sushi bar at the al fresco, Mediterranean dining experience at the five-star resort. With a decade of experience fashioning Mexican, Italian, and other cuisines at dining spots in Los Cabos, Chef Eric brings years of expertise to Marea, while leading and training the talent behind the restaurant’s all-day menu consisting of carefully sourced ingredients and fresh, local seafood.
Prior to joining Montage Los Cabos, Chef Eric was under the mentorship of the world-renowned chef Enrique Olvera at Manta Restaurant, where he gained invaluable experience as a kitchen supervisor, refining his culinary techniques and management skills. Furthermore, during his tenure as chef de partie at Quintonil, under the guidance of the world-renowned Chef Jorge Vallejo, Eric specialized in contemporary Mexican cuisine. His passion for combining traditional and innovative techniques made him an integral part of the kitchen team.
Born and raised in Mexico, Chef Eric earned a Bachelor of Culinary Arts from Universidad del Golfo de California in Baja California Sur. He was drawn to the kitchen by his mother and grandmother, both “good cooks” who prepared meals for the family with fresh local ingredients and were fond of chilies and corn – two staples of Mexican cuisine. In his free time, Chef Eric enjoys reading cookbooks and relaxing with long walks on the beach with his young son and dog, a Samoyed breed.